Skillet Shepherd’s Pie Recipe
- 1 pound ground beef
- 1 cup chopped onion
- 2 cups frozen corn, thawed
- 2 cups frozen peas, thawed
- 2 T. Ketchup
- 1 T. Worcestershire sauce
- 2 tsp. Minced garlic
- 1 T. Cornstarch
- 1 tsp. Beef bouillon granules
- 1/2 cup cold water
- 1/2 cup sour cream
- 3-1/2 cups mashed potatoes (prepared with milk and butter) (4-5 large russet potatoes)
- 3/4 cup shredded cheddar cheese
Cooking time 30mins
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook fro 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
3. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.
FREEZE OPTION: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.
Test kitchen tips: Ground lamb is another classic choice fro Shepard’s pie.
- Tomato paste or jam can be a stellar substitute in recipes that call for a small amount of ketchup. The flavor may be a little more intense, but that can be a good thing.
- For a colorful and healthy take on this recipe, try using mashed butternut squash or sweet potato in place of regular mashed potatoes.